Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 clove of garlic
- 1/4 cup dried mushrooms salt heat oil
- 1/2 cup tomato instead of the mushrooms
- 2 tablespns
- 1 teaspn
- salt
- parsley
Directions
2 tablespns. butter and oil 2 tablespns. chopped onion 1 clove of garlic, crushed 1½-2 tablespns. flour mushroom liquor with hot rich milk to make 1 pt. ¼ cup dried mushrooms salt
Heat oil, add onion and garlic, simmer, add flour, then liquid, and lastly the mushrooms which have been soaked for 2 hours, chopped, and cooked for 5 m. in the water in which they were soaked. Serve sometimes over split biscuit, on a platter, with slices of broiled trumese on top, sprinkled with chopped parsley.
For variety, add 1 teaspn. browned flour and 2 tablespns. tomato to the sauce.
For Italian Tomato Sauce, use ½ cup tomato instead of the mushrooms.